All In A Jar is back from British Virgin Islands

 

100_1831 100_1759We started the trip by landing in St. Thomas and took a ferry to the island Tortola to pick up a 44 foot catamaran sailboat. We had two other couples with us. One of the husbands is a captain that take over the boat.We all had our own bedroom and bathroom.  I had two big worries, sunburn and seasickness. I managed not to get sunburn but, a few day out at sea I felt a little under weather. We had two days of rain which added up to ten inches. They are hogging all the rain. We managed to have fun despite the rain. We sailed to the island of Norman and had a wonderful fish dinner and back to the boat for one of my favorite things to do FISHING. The next morning we had fish all around the boat jumping out of the water. That is the morning I caught a 6 foot shark. It was a lot of fun. The group then wanted to go snorkeling. I said I just got a shark out of that water. I will sit here and watch. We move to an other place with great snorkeling  that had caves. They all convinced me to go in the water. With the help of Tom master swimmer I was in the water hyperventilating. He suggested I lay on my back and he would bring me to the fish. I told him I want to see little fish please no big fish. After seeing a few schools of fish I was ready to get in the boat. I caught, clean and eat fish. Not all that excited to swim with them. Off to the next island St. Peter . I got to see my first turtle. The best part was it looked at me.  We had a wonderful lunch beside the pool with the view of the water and  chickens and cats walking around. Off to the little store for shopping need more supplies. We also stop by Virgin Gorda’s The Baths National Park. It was beautiful, The baths are a landscape of building-size boulders, clear saltwater grottoes, and powder-white beaches. The best island of all for me was Anegada. It is the only island that is flat. Fresh fish and miles of empty white beaches. When we where on the island they had a fishing tournament and it was fun to see the fishermen come in to have the fish weighted. The last night back to Tortola. We went to the Sugar Mill restaurant. This is an old sugar mill that has a wonderful restaurant and Inn. The food was amazing.

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Cheers, See you in class

Few Spots Left

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All In A Jar Has a few spots left in two of the jar & grill classes

 

June 1 at 11:00am 
All In A Jar continues our two-in-one class series with something sweet and something savory. Chef Penny will feature a Zucchini & Roasted Corn Salsa and Blueberry Rhubarb Jam. Chef Mike will transform the Blueberry Rhubarb Jam into glaze and slather it on chicken. He will help us with the roasting of the corn for our salsa. Chef Mike will show us how to plank smoke fish, so it doesn’t fall in the fire. LOL. At the end of class you will sit down for a wonderful meal which you have helped to prepare and a fabulous dessert made with decadent preserves from the All In A Jar pantry. Your meal will include two meats, grilled vegetables, a salad, and dessert will be Apple Pie. Guests will also enjoy Iced Tea, Hot Tea, Coffee and Ice Water. If you would like something else to drink, please feel free to bring it.

Jar and Grill Series: June 22 at 11:00am
All In A Jar continues our two-in-one class series with a nod to Summer crops. Chef Penny will be canning Roasted Peach Butter, that Mike will be using with grilled pork. We will be canning a new mustard recipe that Chef Mike will be transforming into a salad dressing and a marinades for chicken. At the end of class you will sit down for a wonderful meal, which you have helped to prepare, and a fabulous dessert made with decadent preserves from the All In A Jar pantry. Your meal will include two meats, grilled vegetables, a salad, and dessert; Grilled Peaches with Blueberry Curd. Guests will also enjoy Iced Tea, Hot Tea, Coffee and Ice Water. If you would like something else to drink please feel free to bring it.

With Father’s Day in June, this would be an amazing gift and very memorable time. Expect to spend 4 1/2  to 5 hours, so come hungry.

Check out the class calendar. I have added a lot of new classes and new recipes.

 

See you in class

 

Jar and Grill Series

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Jar and Grill Series: Aug. 18
All In A Jar would like to introduce a new series of two-in-one classes in collaboration with a Barbecue Master. Chef Penny brings you Sweet Pepper Jam and Salsa Verde. Chef Mike will be demonstrating how to grill pork and chicken. Chef Mike will use some of All In A Jar’s Spicy Honey Mustard to make a tangy salad dressing and he will transform the salsa into a special Pork Salsa Verde. At the end of class you will sit down for a wonderful meal which you have helped to prepare and a fabulous dessert made with decadent preserves from the All In A Jar pantry. Your meal will include the preserved goods from All In A Jar and will feature two meats, grilled vegetables, a salad, and dessert. Guests will also enjoy Iced Tea, Hot Tea, Coffee and Ice Water. If you would like something else to drink please feel free to bring it.

Jar and Grill Series: Sept. 8
All In A Jar continues our two-in-one class series with something sweet and something savory. Chef Penny will feature a Cumin Hot sauce and Black Berry Jam. Chef Mike will transform the Cumin Hot Sauce into a BBQ sauce and slather it on ribs. He will then make a glaze with the Black Berry Jam to compliment a juicy chicken. At the end of class you will sit down for a wonderful meal which you have helped to prepare and a fabulous dessert made with decadent preserves from the All In A Jar pantry. Your meal will include the preserved goods from All In A Jar and will feature two meats, grilled vegetables, a salad, and dessert. Guests will also enjoy Iced Tea, Hot Tea, Coffee and Ice Water. If you would like something else to drink please feel free to bring it.

Jar and Grill Series: Sept.22
All In A Jar continues our two-in-one class series with a nod to Summer crops. Chef Penny will showcase her famous Roasted Eggplant Pepper Spread (she calls this Spread The Love) and a Roasted Corn Salsa. Chef Mike will be teaching you how to grill chicken, fish as well as the eggplant, peppers and corn for Penny’s recipes. At the end of class you will sit down for a wonderful meal which you have helped to prepare and a fabulous dessert made with decadent preserves from the All In A Jar pantry. Your meal will include the preserved goods from All In A Jar and will feature two meats, grilled vegetables, a salad, and dessert. Guests will also enjoy Iced Tea, Hot Tea, Coffee and Ice Water. If you would like something else to drink please feel free to bring it.

Jar and Grill Series: Oct. 13
All In A Jar continues our two-in-one class series with a night of sweetness. Chef Penny breaks out rich Cocoa for a unique Hot sauce and conjures a Pear-Port-Thyme Conserve. Chef Mike will once again transform Cocoa Hot sauce into a magical BBQ sauce for tri-tip. He will then top a mouth watering pork chop with Penny’s Pear-Port-Thyme Conserve. At the end of class you will sit down for a wonderful meal which you have helped to prepare and a fabulous dessert made with decadent preserves from the All In A Jar pantry. Your meal will include the preserved goods from All In A Jar and will feature two meats, grilled vegetables, a salad, and dessert. Guests will also enjoy Iced Tea, Hot Tea, Coffee and Ice Water. If you would like something else to drink please feel free to bring it.

Jar and Grill Series: Oct. 20
All In A Jar wraps up our two-in-one class series with a finale of tart and tang. Chef Penny creates a Grainy White Wine Mustard and Pineapple Vanilla Rum Jam.  Chef Mike pair grilled sausage along side the Grainy White Wine Mustard and marry grilled chicken using the Pineapple Vanilla Rum Jam. At the end of class you will sit down for a wonderful meal which you have helped to prepare and a fabulous dessert made with decadent preserves from the All In A Jar pantry. Your meal will include the preserved goods from All In A Jar and will feature two meats, grilled vegetables, a salad, and dessert. Guests will also enjoy Iced Tea, Hot Tea, Coffee and Ice Water. If you would like something else to drink please feel free to bring it.

Please go to the class calendar and sign your self up for these great classes they will go fast. You will have two classes,  canning class, barbecue class and a sit down meal with dessert.  The cost is only $125.00 each student.  You can mail check to 3339 Carlyle Terrace Lafayette Ca. 94549. Payment is to be in full to secure a seat in class. Please  email us asap to let us know you are coming to class.

See you in class